Pumpkin Sock-It-To-Me Cake & Butter Maple Glaze

Name: Pumpkin Sock-It-To-Me Cake & Butter Maple Glaze
Prep time: 15 min
Cook time: 1 h
Total time: 1 h 15 min
Cuisine: American
Ingredients: 1 (16.5-oz) yellow cake mix; 1/2 c brown sugar, firmly packed; 1 tsp cinnamon, ground; 1/4 tsp nutmeg; 2/3 c vegetable oil; 1 c sour cream; 4 large eggs; 1 (15-oz) can pure pumpkin; 1/2 c raisins, optional (don't soak, cake is very moist); FILLING; 1/2 c chopped pecans; 3 Tbsp brown sugar; 2 tsp cinnamon, ground; BROWNED BUTTER MAPLE GLAZE; 2 Tbsp butter; 1/4 c brown sugar; 2 Tbsp buttermilk; 1 Tbsp pure maple syrup; 1/2 tsp butter flavoring; 1 1/2 c powdered sugar; add'l buttermilk if needed

By Diane Hopson Smith
@DeeDee2011

Playing around in the pantry today, I came up with a different take on the classic Sock-it-to-Me Cake by adding pumpkin to the batter and a making a maple glaze to top it off.

Hope you enjoy!

Rating:

★★★★★ 2 votes5

Comments:

23 Comments

Prep:

15 Min

Cook:

1 Hr

Method:

Bake

Ingredients

Add to Grocery List

1

(16.5-oz) yellow cake mix
1/2 c

brown sugar, firmly packed
1 tsp

cinnamon, ground
1/4 tsp

nutmeg
2/3 c

vegetable oil
1 c

sour cream
4 large

eggs
1

(15-oz) can pure pumpkin
1/2 c

raisins, optional (don't soak, cake is very moist)
FILLING
1/2 c

chopped pecans
3 Tbsp

brown sugar
2 tsp

cinnamon, ground
BROWNED BUTTER MAPLE GLAZE
2 Tbsp

butter
1/4 c

brown sugar
2 Tbsp

buttermilk
1 Tbsp

pure maple syrup
1/2 tsp

butter flavoring
1 1/2 c

powdered sugar
·

add'l buttermilk if needed

How to Make Pumpkin Sock-It-To-Me Cake & Butter Maple Glaze

Step-by-Step

Preheat oven to 350 degrees. Grease and flour bundt pan. (at least a 10 cup bundt pan)
Whisk together cake mix, brown sugar, cinnamon and nutmeg in large bowl of mixer. Make a "well"; add oil, sour cream, eggs and pumpkin. Blend on low speed for about 30 seconds. Beat at medium speed for 2 minutes. Stir in raisins.
Pour 1/2 of batter into a prepared bundt pan. Sprinkle filling evenly over batter. Pour remaining batter on top.
Bake for 1 hour or until cake tested inserted in center comes out clean. Remove from oven and let cool on rack for 10 to 15 minutes. Invert onto large plate; cool completely and then glaze. For best results, let cake sit over night before diving in!
FILLING: Mix well; set aside until ready to use.
GLAZE: Brown butter in sauce pan over medium heat just until a deep golden brown. Watch closely as the butter can burn quickly. Remove from heat once you've reached desired color.
Stir in brown sugar and buttermilk and return to heat; reduce heat. Stir until sugar is completely dissolved and no longer grainy. Stir in maple and vanilla; set aside to cool.
Add powered sugar; stir until creamy. If glaze seems too thick, add additonal buttermilk or milk until desired consistency.